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Blueberry Buttermilk Cake

Am fasting so i cant gv any feedback on this recipe just yet... all i know i feel like eating fish cook in thick coconut milk with spicy bird eye chillies" and something with blueberry since i hv it in my fridge.

At first i had wanted to bake blueberry cheesecake but it turns out that i dont hv enough cream cheese in my fridge.. didnt want to bake blueberry muffin either so when i saw this flan cake recipe in smittenkitchen blog i thought why not gv this one a try since it received lots and lots of good reviews.. recipe adapted fm Gourmet june 2009

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.Pls coat ur blueberries with a spoonful of flour before scattering it over batter so as to prevent it fm sinking..

Make your own buttermilk: No need to buy buttermilk especially for this or any recipe. Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!